Yields 1 (9-inch) round layered cake.

Brigman say after tasting this recipe, you’ll never use store-bought strawberry cake mixes again.

For the cake:

2 quarts fresh Louisiana strawberries (will yield about 2 cups pur?e, half for the cake and half for the icing)

2-3/4 cups cake flour

1 cup all-purpose flour

2 1/4 tsps. baking powder

3/4 tsp. salt

2-1/2 to 2-3/4 cups sugar (Let taste be your guide. Some strawberries are so sweet you?ll need less sugar.)

2 sticks unsalted butter, room temperature

1 tbl. vanilla extract

8 egg whites

1/2 cup milk (can use skim, but whole goes best here)

1. Preheat oven to 350 degrees. Grease 2 (9-inch) cake pans and set aside.

2. Wash strawberries, de-stem, and add to the bowl of a food processor. Using the blade attachment, process strawberries until you yield 2 cups fresh strawberry pur?e.

3. In a large bowl, mix flours and salt with a whisk. Set aside.

4. Using a standing mixer and paddle attachment, beat sugar and butter on medium-high until mixture is light and fluffy. Add vanilla and mix to integrate.

5. Slowly add egg whites to mixture using the lowest speed; scrape down sides of the bowl after each addition.

6. In another bowl, combine 1 cup strawberry pur?e with 1/2 cup milk. Gradually add dry ingredients to standing mixture and alternate with strawberry mixture until both the dry ingredients and the strawberry mixture have been combined with the batter. Scrape down sides of the bowl and mix one last time.

7. Pour 1/3 of batter into each of 3 cake pans, or 1/2 mixture into each of 2 cake pans. Bake for 25 to 30 minutes for 3-layer cake OR for 35- to 40 minutes for 2-layer cake.

8. Remove cake from oven when golden brown and a toothpick inserted into the center comes out clean. Allow cakes to rest in their pans for several minutes before transferring to a cooling rack.

Note: You don’t want the cakes to sit in the pan too long as they’ll continue to bake and potentially get soggy on bottom because of built-up condensation.

For the icing:

4-1/2 cups confectioners’ sugar

3 sticks butter, room temperature

3/4 to 1/2 cup reserved fresh strawberry pur?e (You can use more if frosting is too thick or dry.)

1. In the bowl of a large mixer, cream together butter and confectioners’ sugar.

2. Add strawberry pur?e until you have the right consistency (step based on personal preference) and the frosting is as sweet and strawberry like as you prefer.

A note about constructing the cake:

Begin by plating the bottom layer of cake and adding a big lump of frosting and smoothing evenly. Cakes are highly prone to crumbling, so if you start off with a lot of frosting, you’re less likely to upset the cake and get those nasty crumbs in your butter-cream surface. Plus, you can always scrape off excess frosting easily.

Add the additional layers of cake and repeat. Finally, frost the tops and sides of the cake, making sure to use enough frosting all the way around and on top so that you don’t run into the crumbs-in-frosting problem.